My dad loved donuts. That and coffee. Not just any donuts and coffee, but specifically from a certain place I'll call DD. After he retired he would go to DD almost every day. Then he became the handyman for the store. I am sure it was the most fun he ever had working. It was more like playing for him. The free donuts and coffee meant more to him than the pay.
I have had plenty of donuts because of my dad. I am quite fond of them too. Although I lean towards ones from local bakeries or a place I'll call KK. The very first one I will try anywhere is a blueberry donut (or doughnut). It has to pass the test before I go to my next ones; sour cream or Bavarian cream. If those are good then I'll buy a dozen and maybe share one or two. Maybe.
Then a donut cookbook arrived in the mail. It is the 150 Best Donut Recipes
by George Geary. Guess which recipe I went to first? You are right - blueberry donuts. I was thrilled to find they are baked. Plus there is a glaze for a topping and you know how I am about frosting. Oh yea! I made sure the glaze was thick so there would be a nice heavy coating. You can thin it more if you want a light coverage.
How are the donuts? They are soft, light, and with the right amount of blueberries. They are best on the day they are made. I admit I did cut the amount of almond extract down. It is a strong flavoring and can overpower other flavors. The recipe below is how it appears in the book. If you want the glaze recipe you will have to get the book. Click on the photo to go to Amazon where you can purchase the cookbook:
What is your favorite donut? Have you made any at home? I am ready to make my next favorites and so I am glad I have this cookbook on hand.
Blueberry Donuts
Ingredients
- 2 ½ cups cake flour
- 1 cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs beaten
- ¾ cup whole milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 325 degrees F. Two 6-well donut pans, sprayed with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In another bowl, whisk together eggs, milk, butter, and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
- Spoon batter into resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
- Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
- Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to icing.
Notes
Disclaimer 1: I received a copy of the 150 best donut recipes cookbook for review from the publisher, Robert Rose. I was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post.
Disclaimer 2: This post contains affiliate links.
I really should make donuts at home, for the first time. And before the heat makes it impossible! Your thick glaze makes these donuts even more appealing Renée!
Thanks Paula! I do love a thick glaze on donuts (and just about anything else). Frosting and glazes rule!
I am actually eating a blueberry donut right now...they're one of my faves! These sound awesome =)
Oh wow! I timed this post just right then.
I'll take a dozen please! YUM!
I would send a dozen to you but I think they are best fresh and would lose something in the shipping.
Oh... yes please! Perfect for my morning coffee!
I totally agree. I had two and enjoyed every bite.
OhMYword...so excited about this! I might even add them to Christmas morning breakfast!! Awesome post!
Thank you Sue. They would be great for a Christmas morning breakfast. Freshly made donuts are such a nice treat.
they look beautiful!
Thanks Terry!
These donuts look FAB. I Only wish you had a sugar free recipe too...I'm on a sugar-free diet!
Sorry I don't have a sugar-free recipe for you Marc. Thanks for stopping by and checking out my blog!
I'm more of a DD gal that a KK gal, so I can relate to your dad. =) These look fantastic - I'd love one for a sweet treat right now!
Thanks Amy. Funny how folks either like DD or KK. Glad there are both to choose from when you don't make donuts at home.
I have never had a blueberry donut, can't wait to try these!
They look fantastic!
Thanks Anita!
Looks so delicious .can i use fresh blueberries? Thanks
oh sorry i've just seen fresh , thanks again
Thanks for visiting my blog and checking out this recipe.
Blueberry donuts sound so good right now! And that glaze! Yes please.
What is the recipe for the glaze please? I don't see it!
Sorry, I was not authorized by the publisher to share the glaze recipe.
These donuts look so delicious!!!
Thank you, thank you! You made my day when I discovered this wonderful post. I owe ya one.
Thank you for visiting and finding this post. I hope you return back often.
I understand these donuts are for a donuts pan. Will I be able to roll them as a dough and cut them with a donut cutter.
This recipe makes a batter similar to muffin or cake batter. It is not a dough that can be rolled out and cut.
Where is the icing recipe? Thanks!!!
The icing recipe is in the cookbook. I was not given permission to publish it.
Can I use regular flour.....thats all I have on hand. What is the difference between flours?
I don't know what you mean by regular flour so I cannot answer that question. The difference between flours has to do with lots of things including if they contain leavening (like self-rising) or a certain gluten level (like bread flour has more gluten). Cake flour has less gluten and is finer. You could use all-purpose for these donuts but they will be denser in texture.
These look great! Am I just missing it, or is the recipe for the glaze missing?